---
title: "Rainbow Trout with Zucchini & Carrot Ragù"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-carrot-and-trout-ragu-690c1c0779e2c370e491f0d3
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
  - Fish
tags:
  - High Protein
  - Quick
  - Easy Prep
  - Easy Cleanup
  - Kid Friendly
rating: 5.0
rating_count: 2
source_chef: Recipe Development Team
nutrition:
  calories: 780
  protein: 45
  fat: 32
  saturated fat: 12
  carbohydrates: 72
  sugar: 23
  fiber: 8
  cholesterol: 130
  sodium: 2270
  potassium: 1710
  calcium: 340
  iron: 2.7
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/rainbow-trout-with-zucchini-carrot-rag.avif"
---
Wash and dry produce. Trim, peel, and cut @carrot{12%oz} on a diagonal into ½-inch-thick pieces. Halve, peel, and cut @onion{2} into ½-inch-thick wedges. Trim and halve @zucchini{2} lengthwise; cut crosswise into ½-inch-thick half-moons.

Heat a large drizzle of @cooking oil{2%tsp} in a large pan over medium-high heat. Add carrots, onion, and zucchini; season with @garlic powder{2%tsp}, half the @Italian seasoning{1%tbsp} (all for 4 servings), @salt{}, and @black pepper{}. Cook, stirring occasionally, until veggies are softened and lightly browned, ~{7%minutes}–~{10%minutes}. Add @crushed tomatoes{2%unit}, @Vidalia onion paste{1%oz}, ¼ cup water, and ½ tsp @sugar{1%tsp} (½ cup water and 1 tsp sugar for 4). Cook, stirring occasionally, until sauce has slightly thickened, ~{2%minutes}–~{4%minutes}.

Meanwhile, heat a small pot over medium heat. Add @precooked polenta{2%unit} and ⅓ cup water (⅔ cup for 4 servings). Mash with a #potato masher until mostly smooth, ~{30%seconds}–~{60%seconds}. Whisk in @sour cream{3%tbsp}, @cream cheese{4%tbsp}, @Parmesan cheese{6%tbsp}, and @butter{2%tbsp}; cook, whisking occasionally, until thickened, ~{3%minutes}–~{4%minutes}. Taste and season with salt and pepper if desired. (If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.) Meanwhile, halve and toast @ciabatta{2}.

Cut ciabatta on a diagonal into triangles and drizzle with @olive oil{1%tsp}. Divide polenta and ragù between shallow bowls in separate sections. Serve ciabatta on the side.